Mexican Corn Salad

Is it a side dish? Or is it a relish? This Mexican Corn Salad can be either�depending on your menu.

Put a dollop of the salad on top of grilled salmon or tilapia for a south-of-the-border garnish. Or add black beans from a can (drained and rinsed) to serve as a main dish. If you use fresh sweet corn, the flavors will pop. Use frozen corn and the dish will be ready in a jiffy.

Mexican Corn Salad

Ingredients:

4 cups frozen corn (thawed) or 8 large ears fresh corn

1/4 cup red onion, chopped

1/4 cup green bell pepper, chopped

1/4 cup red bell pepper, chopped

1 large tomato, seeded and chopped

2 teaspoons garlic, chopped

1/4 cup basil leaves, chopped (or 1 teaspoon dried basil)

1 teaspoon dried oregano

1 teaspoon red pepper sauce (optional)

1/3 cup olive oil

2 Tablespoons fresh lime juice

1 Tablespoon rice wine vinegar

Salt and pepper, to taste

1 jalapeno pepper, seeded and chopped (optional)

Instructions:\

If you use frozen corn, thaw before using.

If you use fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.